Tasse Coffee的CQI課程中"魔鬼水"這個環節很感興趣。這個部分主要是讓學員體驗咖啡品評中的一項重要技能 - 敏銳的感官辨識能力。
在課程中,講師會準備一些特殊的水樣本,其中可能添加了一些特殊的化學成分或香料。學員需要通過嗅覺和味覺仔細辨別這些水樣本的特點,並與標準的淨水進行對比。
這個訓練的目的是培養學員對味道和香氣的敏銳感知力。在品評咖啡時,能夠迅速識別出不同的風味特徵是非常重要的技能。即使是微小的差異,也可能意味著咖啡品質上的重大差異。
通過對"魔鬼水"的嗅聞和品嘗,學員將鍛煉自己的感官反應,提高對細微味道變化的辨別能力。這不僅有助於在CQI課程中取得好成績,也能在日後的咖啡品評工作中發揮關鍵作用。
Participants in Tasse Coffee’s CQI course often show great interest in the "Devil’s Water" segment. This part is designed to let students experience a crucial skill in coffee tasting – sharp sensory discrimination ability.
During the course, instructors prepare special water samples, which may contain added special chemicals or spices. Students need to carefully identify the characteristics of these water samples through smell and taste, and compare them with standard purified water.
The purpose of this training is to cultivate students’ acute perception of flavors and aromas. In coffee tasting, the ability to quickly recognize different flavor characteristics is an extremely important skill. Even subtle differences can indicate significant variations in coffee quality.
By smelling and tasting the "Devil’s Water," students will sharpen their sensory responses and improve their ability to distinguish minute flavor changes. This not only helps them achieve good results in the CQI course but also plays a key role in their future coffee tasting work.
